KFC or Korean Fried Chicken!

These delicious looking little beauties were recommended to me from Cathy Danh at gastronomy after I mistook her tweet about KFC for Kentucky Fried Chicken. She wrote about her KFC favorite (that’s KOREAN fried chicken!) for the fine folks over at Saveur and I get to benefit from my mistake by scooping up this fantastic looking recipe! I’m hoping to give this a whirl in the next couple of weeks so if anyone out there tries it before I do- give me a holler and tell me how it went!Photo: Andre Baranowski

Ingredients

Canola oil, for frying

5 cloves garlic

1 1 & 1/2″ piece peeled ginger

3 tbsp. soy sauce

3 tbsp. gojujang (Korean chile paste)

1 1/2 tbsp. rice vinegar

1 tbsp. Asian sesame oil

1 tbsp. honey

2/3 cup flour

1 tbsp. cornstarch

16 chicken wings (about 1 & 3/4 lbs.)

Preparation

1. Pour oil into a 6-qt. pot to a depth of 2″. Heat over medium-high heat until a thermometer reads 350 degrees. Chop garlic and ginger in a food processor. Add soy, gojujang, vinegar, sesame oil, and honey; purée. Put sauce into a bowl.